In a heavy bottom 6-8 qt. stock pot, heat olive oil until the first wisp of smoke rises.,Add leeks, carrots, parsnips and celery to the stock pot; toss and saute for 2-3 minutes.,Add garlic and continue to cook for another 3 minutes. Transfer the sauteed vegetables over to a bowl.,Increase the pan heat and deglaze the bottom with 1 cup of the vegetable stock.,______,Add remaining vegetable stock, bay leaves, cabbage, quartered beets and tomatoes; stir to combine.,Then add in red wine vinegar, honey, salt and pink peppercorn.,Bring soup to a strong simmer and then lower to a slow simmer - cover.,Simmer for 1 hour. Adjust salt and pepper to taste.,Add rice, stir, add the potatoes and cook until they are done.,Serve with a dollop of sour cream or Greek yogurt.